THE RECIPE JOURNAL · Side Dish
Chipotle Roasted Vegetable Assortment
This smoky, spicy vegetable medley is perfect for adding a bold twist to your meals. Roasted to tender perfection with a hint of chipotle, it’s a delicious way to enjoy a colorful variety of veggies.
FROM THE KITCHEN • Chipotle Roasted Vegetable Assortment
01 THE RECIPE
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Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 375°F (190°C) and lightly spray a 9x13-inch baking dish with cooking spray. Toss the sweet potatoes and carrots in the dish, then sprinkle them with about 1/4 cup of chopped parsley and a teaspoon of chipotle powder. Pop them in the oven and roast for 25 minutes. After that, add the bell peppers and the rest of the parsley, giving everything a gentle mix. Roast for another 10 minutes or so, until the veggies are tender but still have a little crunch. Once they’re done, take the pan out, season with salt and a bit more chipotle powder if you like, and give it a final toss before serving.
Why you’ll love it
This dish is full of smoky, spicy flavors that bring out the best in roasted vegetables. It’s a great way to enjoy a healthy meal that feels hearty and satisfying. Plus, it’s easy to customize with whatever veggies you have on hand.
How to serve
Serve this alongside grilled meats or as a filling for tacos and burritos. It also works well on a bed of rice or quinoa for a complete vegetarian meal. A dollop of sour cream or guacamole adds a nice cooling contrast.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or on the stovetop to keep the vegetables crisp. You can also freeze the roasted veggies for up to 2 months, then thaw and reheat when ready to eat.
